Stuffed Mushrooms with Cream Cheese

Ingredients

• 30medium raw button mushrooms (about 680 g / 1½ pounds)
• 227 g (8 ounces)cream cheese, softened
• about 140 g (1¼ cups)smoked cheddar cheese, shredded
• about 38 g (¼ cup)roasted red pepper, drained and diced
• about 20 g (2 tablespoons)onion, grated
• 1 clovegarlic, minced
• about 33 g (⅓ cup)Parmesan cheese, grated
• ¼ teaspoon eachsalt and ground black pepper

Instructions

1. 1

   Prepare mushrooms

   Heat the oven to 175°C (350°F) and set out a 23 × 33 cm (9 × 13-inch) baking dish. Gently remove the mushroom stems, discarding them or saving them for another use. Brush dirt from the caps with a damp paper towel, then rinse them in water.

2. 2

   Mix the filling

   In a medium bowl, combine the softened cream cheese, smoked cheddar, diced red pepper, grated onion and minced garlic. Add ¼ teaspoon salt and ¼ teaspoon ground black pepper, then mix thoroughly.

3. 3

   Fill the caps

   Use a spoon to pack the cheese mixture into each mushroom cavity. A little filling can sit above the rim, but avoid adding so much that the tops look untidy.

4. 4

   Add Parmesan

   Press the filled side of each mushroom into the grated Parmesan to form a coating. Arrange them cheese-side up in the baking dish; they can sit close together because they will shrink as they cook.

5. 5

   Bake and serve

   Bake for 30–35 minutes, until the tops are puffed and golden. Serve warm.

What are stuffed mushrooms?

Stuffed mushrooms are a familiar American-style appetiser: hollowed mushroom caps are filled and baked until tender. This version pairs cream cheese with smoked cheddar, then finishes each cap with a Parmesan coating.

The soft filling, smoky cheese and sweet roasted pepper give each bite a mix of creamy, savoury and gently sweet flavours. Baking them together in one dish makes the recipe practical for serving a group.

Nutrition and macros by portion

The nutrition label shows one serving as written: 43 calories, 2g protein, 1g carbs, 3g fat.

The mushrooms and roasted pepper contribute most of the small amount of carbohydrate, while cream cheese, cheddar and Parmesan provide most of the fat and some of the protein. Serve a few alongside a salad or other vegetables and a lean protein to make a more balanced plate.

Choosing and preparing the mushrooms

Button mushrooms: medium caps give you room for a generous spoonful of filling while remaining easy to serve as individual bites.

Cleaning: brush away visible dirt with a damp paper towel, then rinse as directed. Remove the stems gently so the caps stay intact, and set the stems aside if you want to use them another time.

Building the cheese filling

Soft cream cheese: letting it soften first makes it easier to combine with the shredded cheddar and the other filling ingredients.

Smoked cheddar and pepper: the cheddar brings a smoky note, while the drained, diced roasted pepper adds small bursts of sweetness. Grated onion and minced garlic distribute their flavour through the mixture.

Filling and coating the caps

Pack the filling: use a spoon to press the mixture into each cavity so it stays in place as the mushrooms bake. A small mound above the cap is fine, but an oversized one can spill and look untidy.

Parmesan crust: press the filled tops into the grated cheese before placing them in the dish. Keep each mushroom cheese-side up so the coating can brown.

How to tell when they are ready

Bake at 175°C (350°F) for 30–35 minutes. Look for puffed filling and a golden Parmesan top as the recipe’s visual cues.

The mushrooms will shrink during baking, so it is fine for them to fit snugly in the dish beforehand. Serve them warm, when the filling is soft.

Serving ideas

Serve these as a warm appetiser alongside crisp vegetables, a green salad or other small bites. Their rich cheese filling works well as part of a spread with fresh, lighter-tasting accompaniments.

For a larger meal, pair them with a simple salad and a source of lean protein. If serving a group, arrange them on a warm platter soon after baking.

Recipe notes & tips

• Soften the cream cheese before mixing so it combines smoothly with the shredded cheese.
• Drain the roasted pepper well to keep excess moisture out of the filling.
• Brush dirt from the caps gently so they remain whole when you remove the stems.
• Keep the filling just slightly mounded to reduce spills during baking.
• Arrange the mushrooms cheese-side up so the Parmesan coating can brown.
• Check for puffed filling and golden tops within the 30–35 minute baking window.

Variations

• Use fresh herbs: Stir finely chopped parsley or chives into the filling for a fresh note.
• Add a little heat: Mix a pinch of chilli flakes into the cheese mixture.
• Try another cheddar: Use a different mature cheddar if smoked cheddar is unavailable.
• Make them meatier: Add a small amount of cooked, finely chopped bacon to the filling.
• Use the stems: Finely chop saved mushroom stems and cook them before mixing them into the filling.

Common mistakes to avoid

• Wet caps: Excess water can make the filling loose; drain rinsed mushrooms and brush them gently.
• Cold cream cheese: It is harder to mix smoothly; soften it before combining the filling.
• Overfilled caps: Too much mixture can spill over; use a modest mound above each cavity.
• Loose Parmesan coating: Skipping the press can leave the tops uneven; press each filled cap into the grated cheese.
• Crowded, tilted mushrooms: They may tip and lose filling; nestle them securely in the dish, cheese-side up.
• Underbrowning: Pale tops may need more time; bake until puffed and golden, up to 35 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven at 175°C (350°F) until hot; the topping may be less crisp after storage.

Frequently asked questions